Best 4 Peach And Passionfruit Pavlova Roll Recipes

PASSION FRUIT PAVLOVA

Steps:

• Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
• Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
• Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
• Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.

GINGERED-PEACH PAVLOVAS

Steps:

• For meringues:
• Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
• Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
• Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
• For peaches:
• Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
• Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
• For berries and topping:
• Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
• Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
• Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.

PEACH AND PASSIONFRUIT PAVLOVA ROLL

Steps:

• Preheat oven to 180°C/160°C fan-forced.
• Grease a 25cm x 30cm Swiss roll pan.
• Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
• Using an electric mixer, beat egg whites until stiff peaks form.
• Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
• Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
• Bake for 10 minutes or until top just starts to brown.
• Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
• Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
• Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

VANILLA PAVLOVA WITH PINEAPPLE & PASSION FRUIT

Steps:

• Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Draw four circles, 8-10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites in a large bowl using an electric whisk until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for 55 mins-1 hr until crisp on the outside and dry underneath. Turn the oven off, leave the door ajar and leave the meringues to cool completely. Can be made a day ahead and kept in an airtight container.
• Whisk the crème fraîche in a bowl with the icing sugar and vanilla extract until thick and pillowy. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve, if you like.